Chicken Tinga
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My chicken tinga recipe uses classic Mexican flavors to make a restaurant-worthy shredded chicken dish in just 15 minutes. Instant Pot and slow cooker instructions included!
Longtime readers will know I spent nearly two years in Mexico, where I fell in love with Mexican cooking. I’ve been sharing all the Mexican recipes my host family taught me (shout-out to my mamá de la casa, Guadalupe), and this chicken tinga has always been a family favorite.
Made with bold Mexican flavors simmered deeply into tender, juicy chicken breasts, it’s a dish that everyone is bound to love.
What is chicken tinga?
Chicken tinga is a classic Mexican dish featuring shredded chicken in a chipotle tomato sauce. When paired with other toppings, this dish makes an amazing filling in chicken tinga tostadas, tacos, tacos dorados, mulitas, and tortas (again, all recipes the lovely Guadalupe taught me).
Table of Contents
Why make Guadalupe’s easy chicken tinga recipe
- As legit as it comes. I didn’t change anything in Guadalupe’s recipe, except to test slow cooker and Instant Pot cooking methods.
- Fast and easy to make. The prep time is virtually nonexistent, and you’ll be out of the kitchen in under 15 minutes.
- It’s healthy. Chicken and seasonings make up this dish, making it a high-protein, low-carb option.
- So versatile. Make chicken tinga tacos, bowls, burritos, or serve it over rice and black beans. This dish is what you make of it.
★★★★★ REVIEW
“I make this for my family at least once a week- it’s PERFECT for weeknight dinners because it’s fast. In tacos, bowls, or over Mexican rice, it’s so versatile” – Suzanne
Key Ingredients
Here’s what goes into this easy tinga recipe, along with kitchen notes. The complete list with measurements is in the recipe card below.
- Chicken breast. Use boneless and skinless chicken breasts cut into strips, or save time and use chicken tenderloins.
- Onion and garlic cloves. Essential aromatics for the tinga sauce.
- Tomatoes. I used crushed fire-roasted tomatoes in my tinga sauce to enhance its smokiness. You can also use canned crushed or stewed tomatoes or even fresh tomatoes.
- Chipotle paste. The key ingredient in the sauce that gives it its smoky, spicy flavor. You can also use chipotle peppers in adobo sauce, but you’ll want to blend them up until smooth. I’ve had a few readers ask where I get this, and it’s in most grocery stores near the taco kits and seasonings. Whole Foods and Trader Joe’s both offer their own home-brand versions.
- Seasonings. I used cumin, oregano, salt, pepper, and a bay leaf.
- Toppings. Guadalupe typically served the chicken with corn tortillas, diced red onions, sliced avocado, fresh cilantro, lime wedges, and queso fresco.
How to make chicken tinga
Step 1- Sauté garlic and onions. Heat oil in a large skillet over medium-high heat. Once hot, add the onion and sauté until translucent, then add the garlic and sauté until fragrant.
Step 2- Build the sauce. Add the can of tomatoes and cook until warm. Stir in the chili paste and spices.
Step 3- Cook the chicken. Lower the temperature to medium heat and add the chicken. Cook until the chicken is done, then discard the bay leaf.
Step 4- Shred. Using two forks, shred the chicken and return it to the sauce.
Alternative cooking methods
As I mentioned, the stovetop is the most authentic method, but if you’d prefer to cook it in a slow cooker or an Instant Pot, I’ve tested it both ways.
Slow-cooker method: Sauté the garlic and onion in a skillet, then transfer them to the slow cooker along with the remaining ingredients. Put the lid on and cook on low for 6-8 hours or high for 3-4 hours. Then, remove the chicken, shred it with two forks, and reintroduce it to the sauce.
Instant Pot method: Turn on the ‘Sauté’ setting and sauté the garlic and onion, then add the remaining ingredients. Close the lid and set it to ‘Manual’ for 10 minutes at high pressure. Use the quick release. Once the steam has dissipated, remove the lid, shred the chicken, and stir it into the sauce.
Arman’s recipe tips
- Brown the chicken first. This is definitely optional, but if I have the time, I like to brown the chicken in a separate pan first. This helps caramelize the skin and give it a deeper flavor.
- Save time. You don’t have to make this recipe from scratch. I’ve made the sauce on its own and served it with leftover rotisserie chicken or my Instant Pot shredded chicken, and it still tastes incredible.
- Add a pinch of sugar. Any tomato-based sauce may be slightly acidic. A tip that Guadalope follows is to taste the sauce once it finishes cooking. If it’s tart, add a pinch of sugar to balance it out.
- Blend the sauce. If you’d rather have a smooth sauce, blend everything before cooking the chicken.
Storage instructions
To store: Place leftovers in an airtight container and refrigerate for up to 5 days.
To freeze: Transfer the cooled leftovers to a freezer-safe container and freeze for up to six months. Let the leftovers thaw overnight in the fridge before reheating.
To reheat: I typically microwave leftovers in 20-30-second intervals or simmer in a skillet with a tablespoon of water over medium-low heat.
15-Minute Chicken Tinga Recipe
Video
Ingredients
- 1 pound chicken breast cut into thin strips
- 2 tablespoons olive oil
- 1 large onion sliced
- 3 cloves garlic minced
- 14.5 ounces fire roasted tomatoes canned
- 1/4 cup chipotle paste
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon cumin
- 1/2 tablespoon oregano
- 2 bay leaves
Instructions
- Heat the oil in a skillet over medium-high heat. Once hot, add the onion and sauté until translucent. Add the garlic and sauté until fragrant.
- Add the can of tomatoes and cook for about five minutes, until the mixture is warm. Add the chipotle paste, salt, pepper, cumin, oregano, and bay leaf, and mix well.
- Lower the temperature to medium heat, add the chicken and cook until the chicken cooks through and the sauce thickens, stirring occasionally. Remove and discard the bay leaf.
- Using two forks, shred the chicken then mix it into the sauce.
Notes
- Tips: See my recipe tips above for making the best chicken tinga.
- Leftovers: Keep in the fridge for up to 5 days or in the freezer for 6 months.
Nutrition
More authentic Mexican recipes
- Arrachera– Mexico’s answer to skirt steak. I love it sliced in quesadillas or in soft tacos.
- Birria quesadillas– This is the FIRST of Guadalope’s recipes I learned and the first I shared on here. It is SO good.
- Gorditas– These thick corn cakes can be filled with both sweet or savory fillings. I love elote cheese.
- Sofritas– This is even BETTER than Chipotle’s. Fun fact: I ate this weekly for Meatless Monday before Chipotle introduced it.
- Pollo asado– Mexico’s answer to crisp roast chicken.
- Chicken al pastor– Marinated chicken strips cooked in a skillet. I like to add this to tacos and sandwiches.
Originally published November 2022
Healthy nutritious high protein full of flavour-and 15 minutes. Amazing.
Yes, it sure is, Mario. So glad you enjoyed the recipe!
Where can I find chipotle paste? In some Indian shop? Online maybe?
No, Mario- most grocery stores stock it in the aisle where the tacos/Mexican seasonings are. A South American specialty grocery store will sell it too.